1884 The Modern Bartenders' Guide by O. H. Byron

77

SHERBET.

Draught Lomonade,or Lemon Sherbet. (A cheaper method.) li oz. cream of tartar. 14 oz.tartaric or citric acid. Juice and peel of three lemons. 2lb. or more loaf sugar. The sweeteniug musthe regulated according to taste.

Imperial Drink for Families.

3 oz. cream of tartar. Juice and peel of 3ci*4lemons. 2lb. coarse sugai'. Put these into a gallon pitcher and pour on hoihng water. Wlien cool, it vviU be fit for use.

Soda Nectar.

Juice of 1 lemon, f tumblerful of water. Powdered white sugar to taste. 4small teaspoonful carbonate of soda.

Strain the juice of the lemon, and add it to the water, with sufficient white sugarto sweeten the whole nicely. When well mixed put in the soda, stir Well, and drink while the mixture isin an effervescing state.

Sherbet.

10 oz. carbonate of soda. 8 oz. tartaric acid. 3 lbs. loaf sugar, finely powdered. 4 dr. essence of lemon. Let the powders be very dry. Mix them intimately.